1 ¼ to 2 tsp. Chili powder (depending how hot your chili powder is and how hot you want the dish)

1/2 tsp. Turmeric powder

2 tsp. Ginger powder (or fresh grated ginger)

2 tsp. Garlic powder

2 tsp. Coriander powder

Juice of 1 whole lemon

Salt to taste

Directions:

1) Mix the marinade ingredients then smear all over the chicken. Cover and keep in refrigerator for 15 minutes to an hour.

Note* I rub the marinade mixture all over the chicken and then put into a vacuum seal bag and vacuum seal on moist setting. Then I put in the refrigerator for an hour. This does a really good job of marinating the chicken.

2) While the chicken is marinating, chop the onion, measure out the spices and chop the tomatoes.

Heat oil in InstantPot on Sauté setting.

3) Add coriander seeds to heat and let some of them pop. Then add onion and sauté, until they turn translucent.